Camembert and Walnut Tart

Combine the flour and salt in a large bowl. Add the cold butter cubes and rub between fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining. Stir in the finely chopped walnuts (50 g). Add the egg yolk, then the ice-cold water one tablespoon at a time, cutting through with a palette knife until the dough just comes together. Shape into a disc.

Wrap the dough disc tightly in beeswax wrap or cling film and refrigerate for at least 30 minutes.

Preheat the oven to 190°C (170°C fan). On a lightly floured surface, roll the chilled dough to a 3 mm thickness and line a 23 cm loose-bottomed tart tin. Trim the overhang, prick the base all over with a fork, line with baking parchment, and fill with baking beans.

Blind-bake the pastry shell for 15 minutes until the sides are set and pale gold, then remove the baking beans and parchment and return to the oven for a further 5 minutes until the base feels dry to the touch. Remove and cool slightly. Reduce the oven to 180°C (160°C fan).

Whisk together the eggs, double cream, Dijon mustard, minced shallot, grated garlic, thyme leaves, nutmeg, salt, and pepper in a jug until smooth and fully combined.

Brush the blind-baked tart base lightly with a thin layer of Dijon mustard and pour the custard filling in, leaving 1 cm of headspace from the rim.

Using a sharp knife, score the top rind of the Camembert in a cross-hatch pattern cutting 5 mm deep, then lower it scored-side up into the centre of the tart, pressing gently so it sits flush. Scatter the whole walnut halves around the Camembert and drizzle the honey over the cheese.

Bake for 25 minutes until the custard is just set with a gentle wobble at the very centre and the Camembert rind is golden and visibly collapsed inward.

Rest the tart for 10 minutes before slicing to allow the custard to fully set and the molten cheese to stabilise slightly. Finish with an extra drizzle of honey and a few fresh thyme sprigs if desired.